Arusi Paruppu Sadam is a famous Kongu Nandu Recipe, from South India. Almost most homes in Coimbatore and nearby towns cook this sadam of rice and thoor dal. Today for a variation I made this Tamilian favourite rice dish along with Thinai/ Foxtail Millet. I must share the goodness of millets and why our forefathers ate them, they are filled with fibre, proteins, minerals and vitamins. They are so filling and yet gluten free, a great addition if you are someone who wants to diet but eat healthy. Since they contain complex carbohydrates they are great for diabetics. Nowadays with the boom of many organic stores in India we find these millets priced high but mind you millets are in general organic because of the nature in which they are cultivated since they are resilient to pests.

I must tell you that I am so loving this combination of millet and dal makes it wholesome with added vegetables. I felt so full just like eating rice but I know this is sure a healthy alternative to white rice. Foxtail millet does not have any distinct taste like brown rice, they are bland and require flavouring or can be paired with curry.

Cooks WisdomTip 1Thinai/ foxtail millet is easy to cook and I used a pressure cooker for cooking the dal well.Tip 2I added carrots and beans to this preparation. You can use veggies like ladiesfinger, peas, cauliflower for more tasteTip 3Adding ghee is totally optional, but it enhances the flavourTip 4 For 1 cup thinai/ foxtail millet you need 3 cups water too cook. Since I have added dal I increased the water. Also this Thinai Paruppu Sadam I made it a bit semi gravy you can make it dry by reducing the water by 1/2 cup

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